Double cream ?

Calling for any advice on what best to use in place of double cream please? Otherwise I won't be able to make Delia's Truffle torte......
thanks. K.

Here is what Nigella's team has to say   http://www.nigella.com/kitchen-queries/view/Double-Cream-in-France/2463
I tend to use creme fraiche in most of the desert recipes I have that require double cream

Talking of Nigella ...and I don't want to get in trouble for going off topic... but it seems Nigella's recipes may have had an ingredient or two that keep her so cheerful and  are not always listed!  

Nigella says use the ones in the small square boxes which is, in effect, long life cream. It's perfectly acceptable although I prefer the stuff you find in the chiller section. I think the brand name is Bridel and it usually comes as a pack of two plastic cartons.

In fact this is it:

noodles wrote:Here is what Nigella's team has to say   http://www.nigella.com/kitchen-queries/view/Double-Cream-in-France/2463
I tend to use creme fraiche in most of the desert recipes I have that require double cream

Talking of Nigella ...and I don't want to get in trouble for going off topic... but it seems Nigella's recipes may have had an ingredient or two that keep her so cheerful and  are not always listed!  

Naughty, Naughty, keep that up and you will have to do lines.

Very good, Le-Dolly!

....having looked at Nigella (her advice that is not her added ingredients) I think I'm going to try the creme entiere (sorry but I'm still struggling with the accents thing) with mascapone to make it a bit richer......sorry, but, I still prefer Delia.........and her torte.........thanks !.Kx

I apologise if I was a little flippant... if I am ever unsure of any cooking methodology I google a Delia recipe as I have never failed if I follow one of her recipes to the letter.
Bon Courage

Some tips on whipping cream

Cream for whipping must have 30% fat content
It must be well chilled before whipping
Whisk slowly at first then increase the speed as the cream thickens.
Cremefixe can be whisked in at the end to stabilise the cream.
Store whipped cream in a plastic container in the fridge. before securing the lid place a white paper napkin between the lid and the box and this helps to keep the cream firm.

Cremefixe is available in sachets at most supermarkets

I dont think you were flippant at all Noodles; I thought you were very funny ! God bless Nigella and Delia. K.

Nigella's popular 'Ham in Coke' recipe takes on a whole new meaning!

noodles wrote:I apologise if I was a little flippant... if I am ever unsure of any cooking methodology I google a Delia recipe as I have never failed if I follow one of her recipes to the letter.
Bon Courage

I agree, I've tried recipes from everywhere, but I always go back to Delia and Raymond Blanc.

When I use Chantilly Fixe it says you add 50 gms of sugar, which is fine if making a sweet dish - does anyone know if it works without the sugar?

Even for desserts or Irish Coffee I never add sugar to whipped cream when adding crèmefixe.

maryr wrote:Even for desserts or Irish Coffee I never add sugar to whipped cream when adding crèmefixe.

Neither do I.

That's great - I was just following instructions  but wasn't keen on the slightly sweet taste (as bad as the sweet sliced bread over here!)

Sorry, I am once again going off topic but ...

as bad as the sweet sliced bread over here!

 I have actually conducted experiments and after weeks... and it is weeks.. this stuff finally goes mouldy, but never stale... weird stuff    Not  saying that UK massed produced bread is any better by the way.

Hi Folks
I always wondered why Nigella seemed a happy soul,and now I know. I  thought she was a bit heavy handed with the ingredients, but i thought it was flour. 
Simmo in the Correze

Our local farm shop used to sell the most delicious thick farm cream, but sadly, he's gone out of business.

Your local farm or butcher come bakery will sell creme firmier [top of the churn]no need to whip thick as it comes ,and great for cakes ect .

redburmese wrote:Your local farm or butcher come bakery will sell creme firmier [top of the churn]no need to whip thick as it comes ,and great for cakes ect .

Thanks Red, I'll ask for that next time.